Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, May 23, 2010

Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.

Creamy Scrambled Eggs with Garden Fresh Herbs

These creamy eggs were featured in the Spring menu section of the April 2010 issue of Good Housekeeping magazine, and it reminded me of how delicious eggs are with herbs, freshly clipped right out of the garden.

If you don't have room for a big vegetable garden, at least put in one small, raised bed or some containers of basic herbs that you enjoy. When you can walk out your door and snip off some fresh chives, flat leaf parsley, oregano, thyme, or basil to use in a recipe, you'll be so glad you did. I am absolutely no gardening expert by any means, but if you are interested, you can click over to my other blog to check out my crazy escapades. Over there I show you step by step how I built my very first raised bed, square foot gardens, one of which is a bed of basic herbs, and you'll see my ongoing efforts to have fresh veggies in the backyard.

I have also been the recent benefactor of a good source of farm fresh eggs and I was also just notified that I was one of the winners of a year's supply of Eggland's Best eggs for my Healthier Huevos Rancheros contribution in the Foodbuzz Tastemaker program. I could not be a happier girl because I love eggs and eat them just about every morning for breakfast in some form - and they are such a great nutritional powerhouse. What better way to combine farm fresh eggs and fresh garden herbs, than these wonderful creamy scrambled eggs.

I love the use of spicy mustard here and I used Emeril's Kicked Up Horseradish Mustard - a peppery mustard that combines the tang of horseradish with the heat of cayenne pepper and is just yummy. The secret to ultra creamy scrambled eggs, is to use a very low heat, and to keep them constantly moving with a gentle whisk. At the end, I like to just turn the heat up a tad to firm them up and then transfer them to a plate, top them with a tiny pat of butter and a light garnish.

Melt the butter in a large skillet over low. Whisk together the eggs, cream, salt and pepper and add to the skillet. Using a whisk, gently whisk the eggs in the skillet, moving constantly, until very wet curds begin to form, about 7 minutes.

Whisk in the Creole mustard; then add the parsley and chives. Turn the heat up to just under medium and using a spatula, continue moving the eggs around until they have firmed up. Transfer to a platter or individual serving plates, top with a small pat of butter, and garnish with additional herbs. Serve immediately.

Cook's Notes: Increase as needed for the number of servings you need. I like to do two eggs per person, plus one extra for the pan. Because I don't like the texture of kosher salt or cracked pepper for eggs, I use regular table salt and ground pepper to season.

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7 comments:

A years worth of eggs??!! Two blogs??!! You are so impressive! I'm always blown away when reading your posts. When the hubby wakes up, I will be making this recipe. After he finishes cleaning the kitchen, we are going to plant some herbs. There is nothing better than having then right in your back yard.

Oh Misty, I love that "after he finishes cleaning the kitchen!" I can only WISH! The Cajun never cooks, so I keep saying "you ought to clean the kitchen since I'm the cook." It's not working. I have to admit, I do tend to make a mess especially when developing recipes because there are all those extra steps.

Thanks Julie! I eat eggs just about every day, so this was a fantastic win for me.

These are absolutely delicious eggs. I use an herb egg recipe from Ina Garten that is similar to yours and it is delicious.Thanks for the reminder that eggs are a wonderful and versatile food to enjoy.

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